Effect of temperature and relative humidity on the stability of betalains encapsulated in cryogels from protein and polysaccharide

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Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorUniversidad de Antioquia-
Autor(es): dc.creatorChaux-Gutiérrez, Ana María [UNESP]-
Autor(es): dc.creatorPérez-Monterroza, Ezequiel José [UNESP]-
Autor(es): dc.creatorGranda-Restrepo, Diana María-
Autor(es): dc.creatorMauro, Maria Aparecida [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:32:01Z-
Data de disponibilização: dc.date.available2022-02-22T00:32:01Z-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2019-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1007/s13197-020-04713-x-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/200897-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/200897-
Descrição: dc.descriptionThe stability of betalains (Bet) encapsulated in cryogels made with a mixture of albumin (ALB) and albumin-pectin (ALB-PEC) as wall materials were evaluated during storage at 32% and 83% relative humidity (RH) at several different temperature conditions (4 °C, 30 °C and 40 °C). The retention of betalains (betanin + isobetanin) and phenolic compounds and the antioxidant activity were determined by high-performance liquid chromatography, the Folin–Ciocalteu method and radical ABTS*+ capture methodology. The color parameters and images of the encapsulated betalains were obtained. Cryogels prepared with ALB at 32% RH and at 4 °C provided betanin and isobetanin retention of 72% and 82%, with half-life times of 108 and 165 days, respectively. The antioxidant activity and phenolic compounds showed retention greater than 70% during storage at 32% RH at all temperatures. Cryogels prepared with ALB-PEC also conferred high retention percentages of phenolic compounds at 83% RH, but this high RH caused a significant decrease in the retention of betalains. Both ALB and ALB-PEC improved betalain stability during storage compared with the extracts without encapsulating. Therefore, cryogels could be used as protection matrices for betalains.-
Descrição: dc.descriptionDepartment of Food Engineering and Technology São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (IBILCE), Rua Cristovão Colombo 2265-
Descrição: dc.descriptionBIOALI Research Group Food Department Faculty of Pharmaceutical and Food Sciences Universidad de Antioquia, Street 67 No 53-108-
Descrição: dc.descriptionDepartment of Food Engineering and Technology São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (IBILCE), Rua Cristovão Colombo 2265-
Idioma: dc.languageen-
Relação: dc.relationJournal of Food Science and Technology-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectAlbumin-
Palavras-chave: dc.subjectAntioxidant activity-
Palavras-chave: dc.subjectBeetroot-
Palavras-chave: dc.subjectBetanin-
Palavras-chave: dc.subjectLow-methoxyl pectin-
Palavras-chave: dc.subjectPhenolic compounds-
Título: dc.titleEffect of temperature and relative humidity on the stability of betalains encapsulated in cryogels from protein and polysaccharide-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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